Creamy Chicken Broccoli Alfredo Soup
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This creamy Chicken Broccoli Alfredo Soup takes everything you love about classic fettuccine alfredo and transforms it into a cozy, spoonable comfort food. It has that rich, cheesy, garlicky flavor you expect from alfredo, but in an easy soup form that’s perfect for chilly nights or when you’re craving something comforting without a lot of effort. Best of all, it’s a true weeknight win and can be on the table in about 30 minutes from start to finish.
One of the biggest time-savers in this recipe is using already-cooked chicken. It’s a great way to put leftover chicken to good use, especially a store-bought rotisserie chicken, which adds tons of flavor and stays nice and moist. By skipping the step of cooking raw chicken, you cut down on prep time while still ending up with a hearty, satisfying soup that tastes like it simmered all day.
I also like to cook up a big batch of chicken breasts in my slow cooker and use it for meals throughout the month. Once the chicken is cooked, I portion it out into freezer bags and keep it in the freezer, ready to go whenever I need it. It’s such a time-saver on busy days and works perfectly for recipes like this one, where having cooked chicken on hand makes dinner come together quickly with very little effort.
Ingredients for Creamy Chicken Broccoli Alfredo Soup
- GARLIC
- ONION
- FLOUR
- BUTTER
- CHICKEN BROTH
- COOKED CHICKEN
- CREAM
- EGG NOODLES (OR BROKEN FETTUCCINE NOODLES)
- BROCCOLI FLORETS
- SALT
- PEPPER (WHITE PEPPER IF YOU DON’T WANT TO SEE IT)
- PARMESAN CHEESE
INSTRUCTIONS FOR CREAMY CHICKEN BROCCOLI ALFREDO SOUP
In a large stock pot, melt the butter over medium heat. Add the diced onion and saute for 3–4 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and cook for about 1 minute, just until fragrant.
Sprinkle the flour over the onion mixture and cook for about 2 minutes, stirring constantly to remove any raw flour taste. Slowly whisk in the chicken broth, followed by the heavy cream, whisking continuously to keep the mixture smooth and lump-free. Bring the soup to a gentle simmer and cook for 3–5 minutes, until it begins to slightly thicken.
Add the noodles to the pot and cook for 8–9 minutes, stirring occasionally so they don’t stick together, until the noodles are tender but still al dente.
Stir in the broccoli and cook for an additional 1–2 minutes, just until the broccoli is tender-crisp. As the noodles cook, they will absorb some of the liquid, making the soup thicker and creamier.
Add the cooked chicken and Parmesan cheese, stirring until the cheese is fully melted and the chicken is warmed through. Season with salt and pepper to taste, then serve hot.
Frequently Asked Questions
Can I use rotisserie chicken in this soup?
Yes! Rotisserie chicken works perfectly and is a great time-saver. Just shred or dice it and add it toward the end so it stays tender and doesn’t overcook.
Can I use frozen broccoli instead of fresh?
Absolutely. Frozen broccoli can be used, but it may be a bit softer than fresh. Add it during the last few minutes of cooking and avoid overcooking to keep it from getting mushy.
What kind of noodles work best in this soup?
Short pasta like rotini, penne, bowtie, or broken fettuccine works best. They hold up well in creamy soups and make it easy to get noodles, chicken, and broccoli in every bite.
Can I make this soup ahead of time?
You can, but keep in mind the noodles will continue to absorb liquid as the soup sits. When reheating, add a little extra chicken broth or cream to loosen it back up.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Can I freeze this soup?
Cream-based soups don’t always freeze well because the texture can change when thawed. If you plan to freeze it, consider freezing the soup without the noodles and cream, then adding them fresh when reheating.
How can I make the soup thicker or thinner?
For a thicker soup, let it simmer a little longer or add a bit more Parmesan cheese. To thin it out, stir in additional chicken broth or milk until it reaches your desired consistency.
Can I substitute milk for heavy cream?
Yes, but the soup will be less rich and creamy. Whole milk works best, and you may need to simmer the soup a little longer to help it thicken.
Tips and Tricks
- Whisk constantly when adding liquids. Slowly whisking in the broth and cream helps prevent lumps and keeps the soup smooth and creamy.
- Use freshly grated Parmesan cheese. Pre-shredded cheese doesn’t melt as smoothly and can make the soup grainy. Grating your own gives you the best texture and flavor.
- Don’t overcook the noodles. Cook them just until al dente since they’ll continue to soften as the soup sits and absorbs liquid.
- Add broccoli at the end. This keeps it tender-crisp and bright green instead of mushy.
- Season at the end. Parmesan cheese can be salty, so wait until the soup is finished before adding salt.
- Thin as needed. If the soup gets too thick, especially after sitting, stir in a little extra chicken broth or milk until it reaches your desired consistency.
- Make it extra flavorful. A pinch of nutmeg or Italian seasoning adds a subtle depth that works beautifully with creamy Alfredo-style soups.
- Use leftover chicken wisely. Rotisserie or slow-cooker chicken stays moist and blends right into the soup without drying out.
- Reheat gently. Warm leftovers over low heat and stir often to keep the cream from separating.
For more recipes like this, try:
- Easy Chicken Alfredo Soup
- Cream Cheese Chicken Alfredo
- Roasted Garlic Alfredo Tortellini
- 5 Minute Alfredo Sauce
Creamy Chicken Broccoli Alfredo Soup
Real Mom Kitchen
Equipment
Ingredients
- 3 cloves garlic freshly minced
- ½ cup onion diced into 1/2-inch pieces
- ¼ cup flour
- 2 Tbsp butter
For the soup:
- 4 cups chicken stock
- 3 cups chicken cooked and shredded or cut into bite-sized pieces
- 1 ½ cup heavy cream
- 2 cups egg noodles uncooked
- 2 cups broccoli florets cut into 1-inch pieces
- salt to taste
- 1 cup Parmesan cheese shredded
- black pepper to taste
Instructions
- In a stock pot, melt butter. Add in the onion and cook for a few minutes until translucent. Add in the garlic and cook for 1 minute.
- Sprinkle flour over the onion mixture and cook for 2 minutes while constantly stirring. Slowly whisk in the chicken broth followed by the heavy cream. This will prevent any lumps forming. Bring the mixture to a simmer and cook for 3-5 minutes until slightly thickened.
- Add the noodles and cook, stirring occasionally, for about 8-9 minutes until al dente. Stir occasionally to prevent the noodles from sticking. Add the broccoli and cook for 1-2 more minutes, until tender-crisp. At this point, the noodles will have absorbed some of the liquid, making the soup even thicker.
- Add in the chicken and Parmesan cheese. Cook until the cheese is dissolved and the chicken is heated. Season with salt and pepper to taste.
Nutrition
This recipe is adapted from Molly’s Home Guide.
